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Wrigleyville Rooftop

June 6, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: NO HOT WATER AT ANY OF THE CUSTOMER WASHROOM WASH BOWLS THROUGHOUT THE 3RD AND 4TH FLOORS. THIRD FLOOR WASH ROOM WASH BOWL HOT WATER TEMPERATURE FOUND AT 62.1F. FORTH FLOOR WASHROOM WASH BOWL TEMPERATURES AT 61.2F, 60.8F, AND 60.4F. MAINTENANCE EMPLOYEE STATES THE MOTOR ON THE HOT WATER TANK FOR ALL THOSE WASHROOMS IS BROKEN. HOT WATER IS AVAILABLE AT ALL OTHER WASHBOWLS INCLUDING THE BASEMENT EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL WASH BOWLS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED. • FOUND NO HAND WASHING SINK AT THE 5TH FLOOR ROOF BAR. MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
code 10Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED APPROXIMATELY 6 LBS COOKED BRATWURSTS & COOKED HOT DOGS HELD HOT ON A GRILL AT IMPROPER TEMPERATURES OF 123.8F & 117.7F. ALL DISCARDED. INSTRUCTED TO HOLD ALL HOT FOODS AT 135F OR GREATER. ESTIMATED VALUE DISCARDED TO BE $40.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED APPROXIMATELY 10 LBS MARINATED STEAK IN A PREP COOLER AT THE COOKS LINE AT 48.2F. INSTRUCTED TO HOLD ALL COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #21 FOR CITATION.
code 22
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: NO CONSUMER ADVISORY AVAILABLE FOR CUSTOMERS.MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST PROVIDE A CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION NO CITATION ISSUED.
code 25
Single-Use/Single-Service Articles: Properly Stored & Used

Inspector note: ALL STORED ITEMS BEHIND THE 4TH FLOOR SMALL BAR MUST BE ELEVATED FROM THE FLOOR IE: DRINKING CUPS, BOTTLED WATER.
code 45
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: THREE COMPARTMENT SINK INSTALLED OUTSIDE PREMISES NOT PROTECTED FROM CONTAMINATION. MUST INSTALL INSIDE THE PREMISES.
code 47
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: UTILITY SERVICE SINK MUST BE LOCATED IN AN INDOOR AREA.
code 51
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD/BEVERAGE PREP AREAS. MUST PROVIDE DESIGNATED EMPLOYEE STORAGE AREA.
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 20, 2018: 7 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.